If you bake with whole grain flours, you know that mixing them for purposes of flavor and desired texture is a common occurrence. These days I rarely use one flour alone, instead putzing around to find a perfect whole-grain blend that suits me. Interestingly enough, I don't find myself mixing the grains themselves in my cooking as often as I'd like. Millet usually just plays with millet. Amaranth hangs out alone. Until now.
The inherent challenge in mixing grains is that, generally speaking, they each have their own cooking times and quirks. While millet, amaranth, oats and quinoa are all relatively quick cooking, I don't generally cook them together, so when combining grains in a recipe, I'll often have to pre-cook a couple to begin. That being said, a few of these recipes rely on raw grains and then go from there, so that makes it relatively easy from the get-go.
Why go to the trouble of mixing grains in the first place? My number one response is for flavor and texture. Millet has a lovely, mild corn texture but when paired with earthy amaranth, it develops a depth of flavor that it just doesn't have when enjoyed on its own. The same can be said for oats and quinoa: oats have a soft texture while quinoa can be much more toothsome; when combined, the recipe at hand becomes infinitely more interesting.
Below are a few great places to start, all relatively common foods that have a hint of intrique thanks to the mixing of grains.
5 Recipes That Encourage Mixing Grains:
- Millet Quinoa Tortillas (pictured) - Free Eats Food
- Quinoa Buckwheat Pancakes - The Queen of Quinoa
- Amaranth Clusters - Whole Living
- Coconutty Oat Millet Granola - Eat Your Greens
- Millet and Quinoa Bread: Gluten-Free Gobsmacked
(Image: Megan Gordon)